Bagna Cauda (warm garlic anchovy dip) – Piemonte
Recipe Type: Antipasto (starter)
Cuisine: Piemonte
Author:
Prep time:
Cook time:
Total time:
Serves: 500 grams
Categories: Healthy, Dairy-Free* substitute water for the milk, Gluten-Free, Season: winter[br] [i]Bagna cauda [/i]means “hot bath” in Italian and is a dip for vegetables. [i]Bagna cauda[/i] is seemingly a controversial dish which few should like as it is made with anchovies and garlic. My husband was appalled that I made this for a dinner party so I added a bowl of olive oil and salt and pepper to turn it into a [i][url href=”https://www.livingalifeincolour.com/recipes/pinzimonio-crudite-with-olive-oil-dip-tuscany/”]pinzimonio[/url][/i] to hedge my bets. Luckily it turned out to be everyone’s favourite dish with the olive oil alternative ignored.[br] The traditional way of making [i]bagna cauda[/i] is to slow stir it over a low flame until the anchovies and garlic melt into the oil. I find that the fail-safe way is to blend them first before heating them so they don’t clump and are perfectly distributed. [br] Leftover [i]bagna cauda [/i]can be stored sealed in the fridge. The leftover spoonfuls can be heated with eggs and scrambled, added to tomato passata with olives and capers and tossed with pasta to make a [url href=”https://www.livingalifeincolour.com/recipes/spaghetti-alla-puttanesca-spaghetti-with-olives-tomato-anchovies-and-capers-campania/”][i]puttanesca[/i][/url], tossed with boiled [url href=”https://www.livingalifeincolour.com/recipes/agretti-barba-di-frate-con-acciughe-e-aglio-oppositeleaf-russian-thistle-with-anchovy-and-garlic/”][i]agretti[/i][/url] or used to cook [url href=”https://www.livingalifeincolour.com/recipes/broccoli-con-aglio-peperoncino-e-acciughe-broccoli-cooked-with-garlic-chilli-and-anchovy/”]broccoli[/url] or [url href=”https://www.livingalifeincolour.com/recipes/orecchiette-con-cima-di-rapa-pasta-with-broccoli-or-turnip-tops-puglia/”]broccoli and pasta[/url].
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2015/06/meimanrensheng.com-bagna-caoda-1891.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com bagna caoda-1891″]
- 80 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-garlic” target=”_blank”]garlic[/url]cloves
- 150 mls whole [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#milk” target=”_blank”]milk[/url]
- 100 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/seafood-and-fish/#go-anchovy” target=”_blank”]anchovies[/url](preferably salted, remove fillets)
- 350 mls extra-virgin [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-olive” target=”_blank”]olive oil[/url]
- 5 mls red wine [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-vinegar” target=”_blank”]vinegar[/url]
- Vegetables to serve with cut into pieces: [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-carrot” target=”_blank”]carrots[/url], [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-celery” target=”_blank”]celery[/url], [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-chicory” target=”_blank”]chicory[/url], endive, escarole, [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-cabbage” target=”_blank”]cabbage[/url], [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-fennel” target=”_blank”]fennel[/url], roasted or raw [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-pepper” target=”_blank”]peppers[/url], roasted [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-beet-beetroot” target=”_blank”]beets[/url], cardoons, raw baby [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-artichoke” target=”_blank”]artichokes[/url], [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-Potato” target=”_blank”]potatoes[/url]boiled in their skin, salad onion soaked in Barbera wine, Jerusalem [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-artichoke” target=”_blank”]artichokes[/url], [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/fruit-and-nuts/#go-apple” target=”_blank”]apples[/url], roasted or fried polenta, roasted or fried pumpkin, roasted [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-Onion” target=”_blank”]onions[/url], boiled cauliflower
Instructions
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/03/meimanrensheng.com-3-place-milk-in-a-pan.jpg” width=”600″ height=”400″ class=”aligncenter size-full” title=”meimanrensheng.com 3 place milk in a pan”]
- Place the garlic and milk into a saucepan and cook over low heat for 25 minutes. It should not come to a boil. Drain the milk.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2015/06/meimanrensheng.com-bagna-caoda-1871.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com bagna caoda-1871″]
- Place the anchovies, garlic, vinegar and the olive oil into a food processor or blender and blend for 5 minutes until emulsified. (If you do not have a food processor or blender than smash up the garlic with a fork and finely chop the anchovies. It will be less creamy in texture but that is fine.)
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2015/06/meimanrensheng.com-bagna-caoda-1886.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com bagna caoda-1886″]
- Add to a terracotta pot, double boiler or clay pot and cook over very low heat, stirring for half an hour. It should be warm so as to melt the anchovies but not frying them.
Alice says
this is not dairy free if you’re soaking the garlic in milk!
wooweiduan says
Hi Alice, Sorry, for some reason I just saw this now. I think it came through on Christmas day which is completely manic in my house. In any case, thank you for the feedback. I should have added a note to substitute water for milk to make it dairy free. That has now been added, thank you for bringing it to my attention. Best wishes!
P.A. Mc Manus says
Instructions indicate 1,2,4 & 6?
Where is 3 $ 5?
P. A. Mc Manus says
I meant Instructions say 2, 4 & 6.
Missing was 1, 3 & 5.
(???)
wooweiduan says
Sorry about the numbering, there is a problem with the recipe plug in. Will have a look as I think it is counting some of the photos as numbers. However, there are no instructions missing.
Yes there are easier ways to do the recipe but it depends how strong you like the garlic flavour and if you prefer the flavour of cooked garlic or less cooked garlic. I personally like both but here I went for a milder version. Some add butter or nut oil for part of the oil. You can also rinse the anchovies in red wine. I think they are all delicious versions.
P. A. Mc Manus says
I was taught a simpler Bagna Cauda
recipe with just
oil, chopped garlic, lettuce leaves &
canned (tinned) anchovies.
Heat the oil over medium heat, add garlic & anchovies, emulsifying together with a spoon.
Take cleaned leaf of lettuce by hand and dip into the heated mixture. Eaten straight out of the pan by all.
Amount of ingredients were just done by preference.
Parrish says
I love this version of Bagna Cauda. It has a bit more depth that the simpler versions. This is a wonderful appetizer to have on hand for friends, as a simple supper with lightly steamed veg or tossed with pasta. Thank you so much!